Angel Coffee Sundaes Food

COFFEE ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position. Preheat oven to 350 degrees F.
• Combine the water coffee liqueur, and instant coffee in a mixing bowl. Stir until coffee is dissolved.
• Add cake mix and cocoa powder using a electric mixer on low for 30 seconds, then beat on medium for 1 minute. Pour into an ungreased 10 by 4 inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top it a dark golden brown, cracked and not sticky.
• Remove from oven and turn pan upside down onto a bottle until completely cooled. Run a knife around edges of pan and remove cake from pan.
• Icing: stir together all ingredients in a bowl until smooth. Pour over the top of the cake and let it run down the sides. Let icing set for 1 hour.

COFFEE ANGEL FOOD CAKE

Steps:

• Serving Suggestion: Vanilla frozen yogurt
• Make the Cake: Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• In a small bowl, stir together the hot water and instant coffee to make coffee extract.
• Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
• Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
• Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
• Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
• Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

ANGEL FOOD ICE CREAM CAKE

Steps:

• Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in. dish, overlapping as needed. , Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.

ANGEL COFFEE SUNDAES

Steps:

• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until lightly toasted and fragrant, stirring halfway through.
• 2. Line a 13 x 9" pan with parchment paper. Prepare angel food cake batter according to package directions. Pour batter into prepared pan.
• 3. Bake at 350° for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
• 4. Meanwhile, dissolve coffee granules and 4 teaspoons hot water. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add coffee, and beat until spreading consistency.
• 5. Trim and discard edges from cake. Spread frosting on top and sides of each piece of cake; roll in pecans. Serve with ice cream, chocolate sauce, and caramel sauce. Makes 15 servings